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–+ servings
recipe Vegan Stir-Fry cu legume soia

Vegan Stir-Fry with "Chicken" and Noodles

This vegan stir-fry with "chicken" and noodles comes together in under 30 minutes. It's colorful, packed with bold Asian flavors and rich in plant-based protein.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Choose Serving Size 4

Ingredients 

  • 200 g rice noodles
  • 100 g texturized soy protein chunks
  • 4 Tbsp soy sauce or tamari
  • 1 Tbsp cornstarch
  • 8 broccoli florets frozen or fresh
  • 1 bell pepper sliced
  • 1 carrot large, cut into matchsticks
  • ⅓ cup pea pods
  • ⅓ cup baby corn
  • 6 wood ear mushrooms dehydrated
  • bamboo shoots a couple
  • 1 tsp coriander seeds ground
  • 1 tsp cumin seeds ground
  • 6 cloves garlic minced
  • 1 tsp ginger powder
  • 1 Tbsp paprika powder
  • 1 tsp smoked paprika powder
  • chili flakes to taste
  • salt and pepper to taste
  • sesame seeds for serving
  • 2 Tbsp oil

Instructions

  • Heat the oil in a large wok.
  • Put the TSP chunks, rice noodles and wood ear mushrooms in a bowl filled with warm water and let them hydrate for 10 minutes.
  • Add all the vegetables, the cornstarch and the spices. Stir-fry for 5 minutes.
  • Add 2 cups of water along with the drained rice noodles, TSP chunks and wood ear mushrooms. Cover with a lid and simmer over medium-low heat so everything absorbs the liquid. Check after 10 minutes and add a little more water if needed. Cook until the TSP chunks are puffed up and soft and the rice noodles are tender - about 5 more minutes.
  • Remove the lid and add the soy sauce. Stir-fry for a couple more minutes.
  • Serve hot with sesame seeds sprinkled on top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; add a splash of water when reheating. Use tamari instead of soy sauce to keep the dish fully gluten-free, since the rice noodles are already gluten-free.